Saturday, August 26, 2017

Scrambled Eggs

The key to simple, good, scrambled eggs is to put nothing else in them and cook them slowly in a good pan.   Have a good non stick pan or use a LOT of butter.  Crack your eggs and add salt and pepper and that's it.  Let them cook over low heat, gently scraping them side to side occasionally to scramble. Easy and good and good for you and simple and you have no excuses not to make someone else breakfast. Now, go!

Thursday, April 16, 2015

Pork Roast

This is not my favorite, but it's easy, cheap enough, wholesome, and makes your house smell amazing. Dad loves it.

Ingredients: 
  • (Layer in a crockpot just like this...)
  • Red Potatoes, quartered
  • Celery, just one or two stalks
  • Green Beans, fresh, snapped.
  • Carrots (I used a bag of baby carrots)
  • Pork (I have no idea what kind. A big chunk. I'm sure anything you can find will work, really.)
  • Onion, chunky cut
  • Salt & Pepper to rub on meat


Cook on Low until it's done... 8 hours or so.
You can eat it just like this and it's good. Or you can shred the pork to mix w/ barbeque sauce for sandwiches and have the veggies on the side. We did this today and while neither of you ate it, it was good for us!  This is an easy one to put together and takes very little effort on your part with much appreciation to gain from your wife or whomever.


Monday, March 17, 2014

Chicken pot pie

Ingredients

Original recipe makes 1 - 9 inch pieChange Servings
  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.




















I made two pies with this recipe. Or you could use a deep dish. 

Cinnamon Roll Cake

Cinnamon Roll Cake

Recipe from CookiesKitchens.com.

Ingredients:

Cake:
3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 eggs
2 tsp vanilla


Cinnamon Swirl:
4 T butter, melted
2 sticks (1 cup) butter, softened
1 cup brown sugar
1 T cinnamon
Glaze:
2 cups powdered sugar
5 T milk
1 tsp vanilla

Instructions:
  1. Preheat oven to 350
  2. Mixer bowl: Flour, Sugar, Salt, Baking Power, Milk, Eggs, & Vanilla.
  3. Mix well in electric mixer.
  4. Slowly stir in 4TB melted butter.
  5. Pour batter into 9x11, greased baking dish.
  6. Large Bowl: Butter, Brown Sugar, & Cinnamon.
  7. Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake. 
  8. Bake for 25-30 minutes (It took more like 40 minutes in our oven).
  9. Make Glaze. Mix all glaze ingredients until smooth. 
  10. Drizzle glaze on top of cake and eat it up!

Sunday, March 16, 2014

Chicken Stock

It's so easy. SO easy. Do this after you crockpot your chicken. Then use the stock to make Chicken Pot Pie, boil rice, or make soup.  The best part about this is that after you crockpot your whole chicken, you can reuse the crockpot overnight for the stock and you don't have to clean it up for another day. Bingo!

Recipe from 100 Days of Whole Food

INGREDIENTS
  • Leftover chicken bones or carcass roughly equivalent to one small or medium sized chicken
  • 1 onion, peeled and loosely chopped
  • 1 rib of celery, roughly chopped
  • 1 carrot, roughly chopped (no need to peel)
  • 1 bay leaf (I didn't use this)
  • 1 sprig fresh parsley (I didn't use this)
  • 1 sprig fresh thyme (I didn't use this)
  • Salt, to taste
    Note: If you are missing any of these ingredients I wouldn’t let that stop you from making it anyway.
INSTRUCTIONS
  1. After removing all edible meat from the chicken put/leave the bones, skin, cooking juices, etc. in the crock pot. If you are using the chicken carcass from the “The Best Whole Chicken in the Crock Pot” recipe just leave every single thing that’s leftover (except the good meat of course) in the crock pot including the original onion and spices you used when making the chicken.
  2. Add the onion, celery, carrot and spices on top of the bones and fill the crock pot almost to the top with tap water (leaving about ½” at the top).
  3. Turn the slow cooker onto “low” after dinner and cook all night long or alternatively you could start it in the morning and cook on “low” for 8 – 10 hours during the day.
  4. After the stock is done cooking turn off the heat and, using a soup ladle, pass the stock through a fine sieve to remove all herbs/bones/etc.
  5. Either refrigerate or freeze the stock for future use. I usually freeze some in both 1 and 2-cup portions, and I also sometimes freeze stock in ice cube trays just in case I just “need a little” for making sauce or rice. This stock is great in soupslike chicken noodle soup and also in rice like risotto.
    Enjoy!

Whole Chicken in a Crockpot

This is ridiculously easy. And even more ridiculously tasty. I can't believe I'd never cooked a whole chicken until now. I let the "giblets" nastiness scare me away for far too long. Yes, I may have gotten my mother to take them out for me... and put on the dry rub... but it was my first time, and now that I know how good this is, I will do it next time... if she's not here.

Recipe from 100 Days of Whole Food

INGREDIENTS
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon thyme
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne (red) pepper
  • ¼ teaspoon black pepper
  • 1 onion
  • 1 large chicken
INSTRUCTIONS
  1. Combine the dried spices in a small bowl.
  2. Loosely chop the onion and place it in the bottom of the slow cooker.
  3. Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
  4. Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid.
  5. Cook for 4 – 5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. Don’t forget to make your homemade stock with the leftover bones!